Talking to my neighbor Gary about his sauerkraut changed my whole plan

He said he never measures salt, just tastes the brine until it's like the sea. I've been weighing grams for two years. Tried his way on a batch of red cabbage last week and it's the best kraut I've made. Anyone else just go by taste instead of strict numbers?

2 comments

2 Comments

jennifer_west19h ago

My grandma's sauerkraut recipe calls for exactly 2 tablespoons of salt per head of cabbage. She says guessing is how you get mold or a batch that's way too soft.

uma_lopez7h ago

Grandma's right, guessing can ruin the whole batch.